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  • Layered Potato Cauliflower Casserole

    1 vote
    Layered Potato Cauliflower Casserole
    Servings: 6
    by Orph
    14 recipes
    		 >
    Less fat and carbs than most potato gratin type casseroles.

    Ingredients

    • 1 small cauliflower
    • 1 1/2 lb. potatoes
    • 1 C. plain Greek yogurt
    • 1/4 C. canned milk
    • 1/8 tsp. freshly grated nutmeg
    • 1/4 tsp. salt
    • 1/8 tsp. pepper
    • 1/4 tsp. onion powder
    • 1/4 tsp. celery salt
    • 2 cloves garlic, minced
    • 1 tsp. Dijon mustard
    • 1/2 tsp. Frank's Red Hot sauce
    • 6 Tb. grated Parmesan cheese
    • Topping
    • 1/2 C. course bread crumbs
    • 2 tsp. olive oil
    • 2 Tb. Parmesan cheese

    Directions

    1. Preheat oven to 350.
    2. Slice cauliflower and potatoes in to thin slices, making sure the cauliflower slices are slightly thicker.
    3. In a bowl, whisk together yogurt, milk and remaining ingredients, except Parmesan. Set aside.
    4. Layer 1/3 of potatoes and 1/3 third of cauliflower slightly overlapping, in a greased dish. Pour 1/3 of yogurt mixture over. Sprinkle with 2 Tb. Parmesan. Repeat layering 1/3 of potatoes, cauliflower and 2 Tb. cheese two more times.
    5. Bake uncovered until potatoes are tender, about one hour.
    6. Combine topping ingredients. Sprinkle over casserole and broil until topping is browned and crispy, about three minutes.

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